Chicken Strips With Tasty Rice!

Photo: Lady Catherine Gourmet

Ingredients

2 pounds Boneless Chicken Breast – sliced into strips

Marinade:

1 Juice of lemon

5 cloves of garlic – crushed and chopped

Handful of cherry tomatoes – halved

Handful of fresh basil- chopped

Handful of fresh parsley – chopped

Sprig of fresh rosemary

1 Long Hot pepper – chopped with seeds

1/4 cup of olive oil

Coating:

2 cups Flour – about

4 Egg wash – about eggs beaten well

3 cups Breadcrumbs –- seasoned with dashes of paprika, cayenne,

Vegetable Oil- for frying

Rice:

1 cup rice

Dashes of turmeric

1/2 red onion – sliced

Preparation

Place chicken in the marinade and leave it covered in the refrigerator for one hour to overnight.

Remove the chicken from the marinade and set the marinade aside for the rice.

Dip the marinated chicken in the flour then the egg wash and then the breadcrumbs.

In a large frying pan heat about 1 inch deep of vegetable oil. Carefully place the chicken in the oil and let it fry to a golden color before carefully turning over. Only turn the chicken once! It will take about 3-4 minutes on each side, depending on how thick you sliced the chicken.

Place the chicken on paper towels as it is finished cooking.

Prepare the rice as directed and add a dash or two of turmeric to the water to give the rice a beautiful color.

Place the left over marinade with the tomato, basil, parsley, garlic, rosemary and hot pepper, plus the sliced red onion in a frying pan with a drizzle of olive oil and sauté until the onion is soft.

Add the rice and toss. Serve with the chicken strips.